Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, brad's sea scallop appetizer with maple butternut and pea puree. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook brad's sea scallop appetizer with maple butternut and pea puree using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Prepare Sea scallops, about 3 per serving
- Get Sea salt
- Take Olive oil
- Prepare Chopped cooked bacon for garnish
- Prepare For the maple butternut puree
- Make ready 1/2 cup chopped, peeled butternut squash
- Get 1/4 tsp sea salt
- Prepare 1/2 tsp sour cream
- Get 1/2 tsp maple syrup
- Get 1/2 tsp lemon juice
- Take For the pea puree
- Get 1/2 cup English peas, frozen works better than canned
- Get 1/4 tsp sea salt
- Make ready 1/2 tsp lime juice
Instructions to make Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree:
- Start 2 pans of water on to boil for the purees. Boil squash and peas separately until they are tender.
- To make the purees, drain squash and peas separately. In a blender add ingredients for the squash puree. The squash and peas should be hot when you blend them. Pulse a couple times. Turn blender to liquefy and slowly add hot water until puree becomes very smooth and silky. Taste and adjust seasonings to your liking. Repeat with the peas. They will take considerably less water to make smooth.
- Get a large frying pan heating on stove just over medium heat.
- Cut scallops in half so they will cook evenly. Pat dry with paper towels.
- When pan is hot add about 1 tbs olive oil per batch of scallops. Put scallops in pan. Lay them away from you. Immediately salt them. They should only need about 90-100 seconds per side. If doing more than 1 batch, clean pan between batches. Drain on paper towels for a minute when done.
- For plating, either mimic the picture or arrange in your own style. Garnish with a small piece of bacon. Serve immediately. Enjoy.
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